How to make
Knead the minced meat with the products specified for making the meatballs, such as grating the garlic on a fine grater or using powdered garlic if desired. Cover with cling film and refrigerate while you prepare the broth for the soup.
In a large pot, place all the vegetables (peeled and cut in half) and pour them with plenty of water, so that they are well covered. Place them over medium to high heat and season with salt and olive oil. Cook for 25-30 minutes, adding the vegetable spice just before the end of this time.
Strain the aromatic broth and save the vegetables for making a cream soup or a delicious vegetable puree.
Place it back onto the heat (add water, if necessary) and while it boils again, shape the meatballs (makes 10 larger pieces). Drop them into the boiling broth and boil for 10 minutes.
Add the turmeric, dried dill and Cavatappi pasta and boil for another 10 minutes.
Serve the soup hot.
Enjoy your meal.
